Alive and Cooking

Smoked Trout Salad

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(Serves 2-4)

1 smoked trout
1 Cos lettuce
100g bean sprouts
1 bunch vine ripened cherry tomatoes
½ Lebanese cucumber, sliced diagonally
2 tbsp horseradish
1 heaped tbsp mayonnaise
Sprinkle of caviar
Splash of white balsamic vinegar


Lay out the Cos leaves on your serving plate. Sprinkle over with sprouts, dot with cherry tomatoes and add sliced cucumber.

In a small bowl, mix together the dressing by combining the mayonnaise, horseradish and white balsamic vinegar.

Tear chunks of smoked trout flesh on top of your salad, drizzle over the dressing and garnish with caviar before serving.

Smoked Trout Salad